Cajun Poutine with Shrimp and Sausage - Tony Chachere's
French fries and cheese curds topped with brown gravy ... what more could you ask for? How about a Creole twist? That's exactly what The Beach House Kitchen did with this Cajun Poutine with Shrimp...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tonychachere.com.
Ingredients
- 4 Cups Water
- 8 Tablespoons Tony’s Instant Brown Gravy Mix
- 1/2 Teaspoon Tony’s Original Creole Seasoning
- 2 Tablespoons Ketchup
- 1 Tablespoon Apple Cider Vinegar
- 2 Teaspoons Worcestershire Sauce
- 1 Bag (22 Ounces) Frozen Waffle Fries
- 5 Tablespoons Butter
- 1 Pound Shrimp, Peeled and Deveined
- 3/4 Cup Yellow Onion, Chopped
- 1/2 Cup Red Bell Pepper, Chopped
- 1/2 Cup Green Bell Pepper, Chopped
- 2 Cloves Garlic, Minced
- 1 Tablespoon All-Purpose Flour
- 1 Ring (12 Ounces) Cajun-Style Andouille Smoked Sausage, Cut Into Small Chunks
- 8 Ounces Cheddar Cheese Curds
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